Menu Planning

• General Recommendations:
  • Eat three main meals daily (Breakfast, Lunch, and Dinner/Tea) with snacks in between.
  • Drink 2 litres of fluids each day.
  • Choose healthy snacks such as fresh fruits, carrots, or celery sticks with hummus instead of high-fat, salt, or sugary foods.

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Components of Main Meals

1. Starter/Appetiser:

• Small dish to stimulate the appetite without being too filling (e.g., tomato and basil soup).

2. Main Course:

• Central dish (meat, fish, or vegetarian option) served with:
• A starch-rich food (e.g., potatoes, rice, pasta).
• Vegetables or salad.
• Sauces or gravy.

3. Dessert:

• A sweet dish, hot or cold (e.g., fruit salad or pudding).

4. Optional Cheeseboard:

• Savory alternative, often paired with tea or coffee.

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Menu Design

• Types of Menus:
  1. Table d'hôte Menu:
  • Fixed set menu with 2-5 courses at a set price.
  2. À la Carte Menu:
  • Individual dishes priced separately, offering more flexibility.
• Guidelines for Writing a Menu:
  • Use correct menu format with dishes listed neatly in order.
  • Include a motif or theme for visual appeal.
  • Mention the number of courses and their order.
  • Ensure the menu is nutritionally balanced and considers costs and dietary needs.
  • Write detailed descriptions for dishes (e.g., "roast loin of pork with honey glaze").

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Time and Work Plans

• Purpose:
  • To organise the preparation, cooking, and serving of meals effectively.
• Steps for Creating a Plan: 3. List all dishes on the menu. 4. Identify the dish that takes the longest to cook (e.g., casseroles). 5. Sequence tasks logically (start with long-duration items like casseroles, followed by desserts, and finish with quick dishes like bruschetta).